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| Monte Cristo Style Ranch BLTs |
| Ingredients |
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
1/2 cup sour cream
4 large eggs
1-1/2 cups milk
2 12" French baguettes, halved length-wise
1 medium tomato, thinly sliced and halved
1/2 of a small onion, thinly sliced and separated into rings
1 small avocado, peeled, seeded, diced
2 Tbsp mayonnaise
2 to 4 large Romaine lettuce leaves, washed, dried, and center rib removed
6 slices bacon, cooked |
| Preparation |
Prep Time: 30 min.
Cook Time: 40 min.
Chill Time: Overnight
Reserve 1 teaspoon Hidden Valley® Original Ranch® Dressing and Seasoning Mix. Mix together sour cream and remaining Hidden Valley packet in a medium bowl. Whisk in eggs and milk. Divide baguette halves, cut sides down, between two 13 x 9 x 2 baking dishes. Pour egg mixture evenly over bread in each baking dish, about 1 1/2 cups egg mixture in each baking dish. Cover, refrigerate overnight.
Remove baking dishes from refrigerator. Place baguettes on a tray. Discard any excess liquid from dishes. Wash and wipe out baking dishes. Spray bottoms of baking dishes with non-stick spray. Place baguettes back in dishes, cut sides up. Turn oven to 350 degrees. Place dishes in oven. Bake 35-40 minutes, or until tops are puffed and lightly golden.
Toss together tomatoes and onions with reserved one teaspoon of Hidden Valley mix in a shallow bowl or pie plate. If desired, season with salt and pepper.
In a small bowl, mash together avocado and mayonnaise creating a chunky spread.
Once French toast is removed from oven, transfer baguette bottoms to a large platter. Spread some of the avocado spread over bottoms. Assemble as follows: lettuce, bacon, tomato mixture. Divide remaining avocado spread between baguette tops. Place baguette tops cut sides down on tomato mixture.
Quarter French Toast BLTs. Serve warm.
Serves 4-8
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